Tarragon is a classic French herb used to enhance chicken, fish and vegetables. In this recipe it does double duty as a condiment and as a flavor component. The aioli can be made in advance and will hold in the refrigerator for 2 weeks.

Prep time: 30 min

Cook time: 30 min

Total time: 60 min

Cod Cakes with Tarragon Aioli
Copyright Recipe © 2016 Woodland Foods


Makes 8 cakes


  1. Heat an oven to 350° F.

  2. Sprinkle the cod with 1 teaspoon each of salt, ground black pepper and tarragon. Place the cod onto a sheet of aluminum foil and fold the edges of the foil up to make a pouch, sealing the fish inside. Bake for 8-10 minutes, remove and set aside to cool.

  3. In a small bowl mix together the mayonnaise, lemon juice, remaining tarragon, salt, black pepper and olive oil, garlic and mustard powders. Cover and keep refrigerated.

  4. Place a skillet over medium-high heat and add 1 tablespoon of butter. When the butter begins to foam add the onion and celery. Sweat the vegetables for 5 minutes or until just tender then scrape into a medium size bowl.

  5. Using a fork, flake the cod into small pieces and add to the bowl of vegetables. Refrigerate this mixture until chilled.

  6. To the cooled fish and veg add the egg, 1/4 cup of tarragon aioli and the crushed crackers. Gently combine this mixture and separate into 8 portions. Form the portions into patties about 1” thick. Refrigerate for at least 1 hour.

  7. Heat a large skillet over medium heat and half the remaining butter. When the butter foams place 4 cod cakes in the pan, do not move the cakes or shake the pan. After about 8 minutes the cakes should lift easily off the skillet and be browned, if not lower the heat and wait 2-3 minutes more. Flip the cakes and repeat on the other side. When brown and crisp remove the cakes to a platter and serve with tarragon aioli.